why make this recipe
Moong Dal Chilla is a fantastic option when you’re in the mood for a healthy snack or a protein-rich breakfast. Made from split yellow lentils, these savory pancakes are not only delicious but also packed with nutrition. They are easy to make and can be customized with various vegetables according to your taste. Plus, they are gluten-free and vegan-friendly, making them suitable for almost any diet.
how to make Moong Dal Chilla
Ingredients:
- 1 cup moong dal (split yellow lentils)
- 1/4 cup chopped onions
- 1/4 cup grated carrots
- 1/4 cup chopped bell peppers
- 1-2 green chilies, finely chopped
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- Salt, to taste
- 1/4 cup water (as needed)
- Oil or ghee, for frying
- Fresh coriander leaves, chopped (for garnish)
Directions:
- Rinse the moong dal under cold water. Soak it in enough water for 3-4 hours or overnight.
- Drain the soaked dal and transfer it to a blender. Add a little water and blend to a smooth batter. The texture should resemble pancake batter.
- Transfer the blended batter to a mixing bowl. Mix in the chopped onions, grated carrots, bell peppers, green chilies, cumin seeds, turmeric powder, red chili powder, and salt. Stir well until combined.
- Heat a non-stick pan or skillet over medium heat. Brush a little oil or ghee on the surface.
- Pour a ladleful of the batter onto the hot pan. Spread it gently into a circular shape using the back of the ladle.
- Drizzle a little oil around the edges and cook the pancake for 2-3 minutes or until golden brown.
- Carefully flip the chilla and cook the other side for an additional 2-3 minutes until crispy.
- Remove from the pan and set aside. Repeat steps 5-7 with the remaining batter, adding more oil as needed.
- Sprinkle freshly chopped coriander leaves over the cooked chillas for added color and flavor.
- Serve the Moong Dal Chillas hot with green chutney, yogurt, or your favorite sauce.
how to serve Moong Dal Chilla
Moong Dal Chilla is best served hot. You can enjoy it with green chutney, yogurt, or even ketchup for a tasty snack. They make a wonderful breakfast option and can be served with a side of salad for a complete meal.
how to store Moong Dal Chilla
If you have leftover Moong Dal Chilla, allow them to cool completely before storing. Place them in an airtight container and refrigerate. They can last for 2-3 days in the fridge. To reheat, you can simply warm them on a skillet or in a microwave.
tips to make Moong Dal Chilla
- Ensure the moong dal is soaked well for the best batter consistency.
- You can adjust the spice level by adding more or fewer green chilies.
- For a variation in flavor, try adding different vegetables like spinach or zucchini.
- Keep the pan’s heat on medium to avoid burning the chilla while cooking.
variation
You can customize the Moong Dal Chilla by adding various spices or vegetables. Adding spinach, grated zucchini, or bell peppers can enhance the flavor and nutrition. Additionally, try incorporating herbs like mint or coriander for a fresh taste.
FAQs
1. Can I use whole moong dal instead of split?
Yes, you can use whole moong dal, but it will require a longer soaking time and may need more blending to achieve a smooth batter.
2. Is Moong Dal Chilla gluten-free?
Absolutely! Moong Dal Chilla is made entirely from lentils, making it a perfect gluten-free option.
3. Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the fridge for up to a day. Just mix well before cooking to ensure even consistency.
Moong Dal Chilla
- Total Time: 260 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Moong Dal Chilla is a delicious and nutritious option for a healthy snack or protein-rich breakfast. Made from split yellow lentils, these savory pancakes are gluten-free and vegan-friendly.
Ingredients
- 1 cup moong dal (split yellow lentils)
- 1/4 cup chopped onions
- 1/4 cup grated carrots
- 1/4 cup chopped bell peppers
- 1–2 green chilies, finely chopped
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- Salt, to taste
- 1/4 cup water (as needed)
- Oil or ghee, for frying
- Fresh coriander leaves, chopped (for garnish)
Instructions
- Rinse the moong dal under cold water. Soak it in enough water for 3-4 hours or overnight.
- Drain the soaked dal and transfer it to a blender. Add a little water and blend to a smooth batter resembling pancake batter.
- Transfer the blended batter to a mixing bowl. Mix in the chopped onions, grated carrots, bell peppers, green chilies, cumin seeds, turmeric powder, red chili powder, and salt. Stir well until combined.
- Heat a non-stick pan or skillet over medium heat. Brush a little oil or ghee on the surface.
- Pour a ladleful of the batter onto the hot pan and spread it into a circular shape using the back of the ladle.
- Drizzle oil around the edges and cook the pancake for 2-3 minutes until golden brown.
- Carefully flip the chilla and cook the other side for an additional 2-3 minutes until crispy.
- Remove from the pan and set aside. Repeat with the remaining batter, adding more oil as needed.
- Sprinkle freshly chopped coriander leaves over the cooked chillas and serve hot with green chutney, yogurt, or your favorite sauce.
Notes
Ensure the moong dal is well soaked for the best batter consistency. Adjust the spice level by modifying the amount of green chilies. Consider adding different vegetables like spinach or zucchini for variety.
- Prep Time: 240 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 chilla
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Moong Dal, Chilla, Vegan, Gluten-Free, Healthy Breakfast
